Begin by bringing a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add zucchini and pinch of salt. Sauté for 1-2 minutes until slightly golden. Remove from heat.

In the same skillet, add soy sauce, honey, and chicken stock. Stir in red curry paste and heat for 2-3 minutes until slightly thickened.

Add chopped green onions to the sauce, stirring before removing from heat.

Return fettuccine and zucchini to the skillet, tossing together until evenly coated with sauce for 1-2 minutes.

Transfer to serving plates and sprinkle with sesame seeds before serving.